Trading Post: Pork tenderloin recipes

Pork tenderloin, as the name indicates, is one of the most tender cuts of pork. It comes from a muscle, the Psoas major, near the central spine of the pig. The muscle retains its tenderness largely because it is not used by the animal for locomotion.

By Kathryn Rem

Devils Lake Journal - Devils Lake, ND

By Kathryn Rem

Posted Jul. 18, 2012 at 12:01 AM
Updated Jul 18, 2012 at 5:15 PM

By Kathryn Rem

Posted Jul. 18, 2012 at 12:01 AM
Updated Jul 18, 2012 at 5:15 PM

Pork tenderloin, as the name indicates, is one of the most tender cuts of pork.

It comes from a muscle, the Psoas major, near the central spine of the pig. The muscle retains its tenderness largely because it is not used by the animal for locomotion.

You can buy pork tenderloin either plain or marinated. It has a mild flavor, so it’s good to prepare it with a spice rub, marinade, stuffing or sauce.

The U.S. Department of Agriculture says pork chops, roasts and tenderloins can be safely cooked to medium rare at a final internal cooked temperature of 145 degrees as measured by a food thermometer, followed by a three-minute rest time.

The old guideline was 160 degrees, and many cooks still adhere to that. The new cooking temperature tends to yield pork that is juicier and more pink in color than you may be used to.

Slice and serve with dipping sauce. Sauce may be served at room temperature or warm (heat in microwave).

Makes 6 to 8 servings.

-- Corn soup, fritters, salads, casseroles? If you have some good recipes that call for corn, please send them to the Trading Post.

The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 788-1551 or email food@sj-r.com. Please include your name, city and daytime phone number.